I know nothing about grilling. It’s a shame, because I’ve got a cookbook on my shelf solely about grilling that I’ll have to tackle eventually, but as of right now, I’m pretty clueless when it comes to grilling.
I was fully planning to put this meat on the broiler rack in the oven, when Dennis asked how I was going to cook this. I told him my plan, and to say he looked horrified would be putting it mildly.
“That should be grilled,” he said. “You can’t put that in the oven! It deserves to be grilled.”
Well, OK.
He was right, by the way. I don’t know if this would have been as good in the oven as it was over the grill. That being said, though, if you don’t have access to a grill, or you don’t know how to use the grill you have access to, you can broil it.
One thing, though. I don’t know if it was the tomatoes I used or the fact that they were grilled or what, but I wouldn’t necessarily recommend doing the tomato bit of this. They were kind of gross.
Also, I don’t have a picture of the ingredients for this one, because requiring a marinade always throws me off and I forget.
Italian Flank Steak with Roma Tomatoes
Makes 4 servings (or 2 big servings)
Ingredients
1/4 cup chicken broth
1/4 cup balsamic vinegar
1 Tbsp. chopped garlic
1 Tbsp. chopped basil
1 Tbsp. chopped thyme
1 tsp. mustard powder
1/2 tsp. black pepper
1 1/4 lb. flank or skirt steak
8 Roma tomatoes, halved crosswise
Combine the brother, vinegar, garlic, basil, thyme, mustard powder, and pepper in a large zip-top plastic bag. Add the steak and seal the bag. Marinate in the refrigerator for at least 2 hours, but no more than 12.
Either preheat the broiler in your stove or prepare your grill.
Remove steak from marinade. Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4 to 5 minutes on each side for the steak, about 3 minutes on each side for the tomatoes.
Check the steak for doneness by cutting into it.
Let stand for 5 minutes on a cutting board before cutting across the grain into thin slices.
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